Recipe: Erwtensoep – Dutch Split Pea Soup

We love it when the chefs from our partner cruise lines are willing to share their secrets – and today it’s another great dish from the Viking River Cruises fleet.

Erwtensoep, commonly referred to as Snert, is a traditional Dutch split pea soup. The soup thickens due to its starchy ingredients and is often served with a spoon sticking upright in it. Snert is served with a hearty slice of dark bread or in a hollowed bread loaf on a cold day.

Ingredients:

• 1 lbs green split peas
• 4.5 c vegetable stock
• 1 medium carrot, peeled and diced
• 1 small potato, peeled and diced
• 1 sticks of celery, diced
• 1 smoked pork sausage, sliced
• Salt and pepper to taste

Directions:

Combine the rinsed peas with the vegetables and the vegetable stock in a medium size pot.
Bring to a boil and simmer on low heat until peas are soft for about 1 hour, stirring frequently.
Add the sliced sausage during the last 15 minutes of cooking time.
Salt and pepper to taste.

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